A Modern Take on the Mother Sauces

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Join the class awarded "2014 Best Culinary Video Series" by the International Association of Culinary Professionals! Explore classic and modern sauce-making techniques that will expand your skill set and spur your culinary creativity. With James Peterson, a seven-time James Beard award-winning cookbook author, you’ll learn how to make the five classic French mother sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise, along with beurre blanc and mayonnaise – two additional sauces that James believes are a must. Once you’ve mastered the key processes, experimenting with flavors gives you endless sauce options and makes your cooking unique. James will also show you how to keep your sauces from breaking – and how to salvage them if they do.

Lesson 1. Meet James Peterson

Lesson 2. Béchamel Sauce

Lesson 3. Beurre Blanc

James explains emulsions and teaches you to make traditional beurre blanc, as well as variations.

26:33

Lesson 4. Tomato Sauces

Master the art of the ever-versatile tomato sauce.

30:06

Lesson 5. Brown Sauce

Learn the history behind brown sauce before making your own using bones and broth.

22:48

Lesson 6. Velouté Sauce

Learn how to make velouté sauce from chicken broth.

28:59

Lesson 7. Mayonnaise & Aioli

Make mayonnaise and aioli, then use your new sauce knowledge to add flavor to fish and vegetable dishes.

31:03

Lesson 8. Hollandaise & Béarnaise

Make hollandaise and béarnaise from scratch.

"James Peterson is an excellent instructor. I love his appropriate tone inflections (he's a pleasure to listen to) and the additional tips he gives - especially on the color and consistency you should expect of sauces and any herbs you add in. The intent of the class is to teach you to make these on your own. I appreciated most that it wasn't a "video recipe book" for dishes, but a foundational course where you can learn to make traditional and modern French sauces and then twist them into unique dishes on your own." - emilylowreyWashington, D.C.

Lesson 1. Meet James Peterson

Lesson 2. Béchamel Sauce

Lesson 3. Beurre Blanc

James explains emulsions and teaches you to make traditional beurre blanc, as well as variations.

26:33

Lesson 4. Tomato Sauces

Master the art of the ever-versatile tomato sauce.

30:06

Lesson 5. Brown Sauce

Learn the history behind brown sauce before making your own using bones and broth.

22:48

Lesson 6. Velouté Sauce

Learn how to make velouté sauce from chicken broth.

28:59

Lesson 7. Mayonnaise & Aioli

Make mayonnaise and aioli, then use your new sauce knowledge to add flavor to fish and vegetable dishes.

31:03

Lesson 8. Hollandaise & Béarnaise

Make hollandaise and béarnaise from scratch.

The instructor

James Peterson, Instructor of A Modern Take on the Mother Sauces

James is the author of 15 cookbooks, a seven-time James Beard award winner, and has cooked in great restaurants in France and around the globe.

Ratings & reviews

Class rating

(29 reviews)

Simply Amazing - A "must have" for any home cook

by Dostanden on March 14, 2015

Although appropriate for a beginner, this is one of those "high level" Craftsy courses that will take anyone's cooking to the next level. Explaining both the scientific concepts and the gastronomic philosophies between the classic and modern takes on these sauces allows participants to not only successfully create these sauces, but hundreds more based on the knowledge gained in this course. Phenomenal instructor, incredible course!

Although appropriate for a beginner, this is one of those "high level" Craftsy courses that will take anyone's cooking to the next level. Explaining both the scientific concepts and the gastronomic philosophies between the classic and modern takes on these sauces allows participants to not only successfully create these sauces, but hundreds more based on the knowledge gained in this course. Phenomenal instructor, incredible course!

Bechamel Made Easy

by Buffee on February 17, 2015

Watching you made me see all the things I was doing wrong for 40 years, and I have only watched the first lesson. Wow! Thank you so much. Can't wait to see all the other lessons!

Watching you made me see all the things I was doing wrong for 40 years, and I have only watched the first lesson. Wow! Thank you so much. Can't wait to see all the other lessons!

Wonderful!

by Hunter0524 on January 17, 2015

Have made all of the "mother sauces" before but to see them made and refined is truly enjoyable and stimulating for anyone looking to improve their repertoire. Mr. Peterson is easy to listen to and without pretension. Great class!

Have made all of the "mother sauces" before but to see them made and refined is truly enjoyable and stimulating for anyone looking to improve their repertoire. Mr. Peterson is easy to listen to and without pretension. Great class!

Enjoying This Class!

by Chef_Connie on January 10, 2015

Lots of information.

Lots of information.

I ABSOLUTELY LOVED THIS CLASS!

by merrypeasant on December 17, 2014

James Peterson is not only a highly accomplished chef and cookbook author, he is a DELIGHTFUL teacher. I love how comfortable and unpretentious he is in presenting this class. He is so informative, and makes you feel like you're in the kitchen with an old friend. Please Craftsy....MORE from James Peterson!!

James Peterson is not only a highly accomplished chef and cookbook author, he is a DELIGHTFUL teacher. I love how comfortable and unpretentious he is in presenting this class. He is so informative, and makes you feel like you're in the kitchen with an old friend. Please Craftsy....MORE from James Peterson!!